Breakfast

Coconut Cream Blueberry Buckwheat Bake is for Breakfast.

Coconut Cream Blueberry Buckwheat Bake takes 10 minutes to prepare.

Coconut Cream Blueberry Buckwheat Bake takes 30 minutes to cook.

Coconut Cream Blueberry Buckwheat Bake makes 1 servings.

The ingredients for Coconut Cream Blueberry Buckwheat Bake are:

1/4c raw buckwheat flour (ground from raw buckwheat groats in a blender)
1T raw buckwheat groats
1/2 mashed banana
1/3c frozen or fresh blueberries
5T almond milk
1T maple syrup
1T chia seeds
1t cinnamon
1t vanilla
1 flax egg (1T ground flax meal + 2.5T warm water, whisked, sit for 3-5min)
1/4t baking powder
coconut cream (1T coconut flour + 2T almond milk)

Here is how you make Coconut Cream Blueberry Buckwheat Bake:

1. Preheat oven to 350*2. Mix flax egg and set aside.3. Mash banana with a fork and mix in milk, vanilla and maple syrup.4. Mix in flour, groats, berries, chia seeds, cinnamon, and baking powder.5. Stir in flax egg.6. Mix coconut flour + almond milk together, until a smooth paste forms.7. Grease a mini soup crock bowl [or something oven safe 4-5? diam] and pour in 1/2 of the mixture.8. Spread coconut cream gently around the middle of the batter, leaving about a 1/2? gap around the edge.9. Pour on the rest of the batter and smooth.10. Bake for 30min, and flip out onto a plate or eat straight from the bowl.Number of Servings: 1Recipe submitted by SparkPeople user SKINNYINMYHEAD.

The nutritional information for Coconut Cream Blueberry Buckwheat Bake is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 368.5

• Total Fat: 9.8 g
• Cholesterol: 0.0 mg
• Sodium: 205.9 mg
• Total Carbs: 61.4 g
• Dietary Fiber: 17.7 g
• Protein: 10.6 g

The dietary needs meet for Coconut Cream Blueberry Buckwheat Bake is Vegetarian